Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).

Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.

Beat in one egg at a time, continuing to beat until mixture is light and smooth.

Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.

Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.

Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.